I have looked at it actually, and it's pretty neat, but for the way that I do things it has a fatal flaw: the ingredients are exotic (i.e. where I live they're expensive and you'd need to go to a specialty shop for some of them) and don't overlap much between recipes.
From the looks of things, he's a much better cook than me. The stuff I make is far more ghetto, but revolves around like 15 ingredients or so that I basically buy every time I go to the grocery store. That keeps me from having to actually plan meals. I usually cook in the opposite direction -- I look at what I have on hand and figure out what I can make from that.
My gut sense is that that would be more approachable for folks that are transitioning from fast-food and frozen pizzas.
the ingredients are exotic (i.e. where I live they're expensive and you'd need to go to a specialty shop for some of them) and don't overlap much between recipes.
I had a housemate who kept a copy of the Wycliffe International Cookbook. It was originally meant for overseas missionaries, written with the expectation that the user would have trouble getting access to the wide variety of ingredients specified by most cookbooks (which also made it useful for a college student kitchen).
From the looks of things, he's a much better cook than me. The stuff I make is far more ghetto, but revolves around like 15 ingredients or so that I basically buy every time I go to the grocery store. That keeps me from having to actually plan meals. I usually cook in the opposite direction -- I look at what I have on hand and figure out what I can make from that.
My gut sense is that that would be more approachable for folks that are transitioning from fast-food and frozen pizzas.